Salmon Niçoise Salad with Basil Vinaigrette
User Reviews
5
Salmon Niçoise Salad with Basil Vinaigrette
Description
This Salmon Niçoise Salad features skin-on salmon baked with olive oil, lemon juice, honey, salt, and pepper until just cooked through, preserving moisture and flavor. Accompanying the salmon are boiled large eggs, baby red potatoes, tender haricots verts, thawed artichoke hearts, sliced radishes, cucumber rounds, and a mix of red and yellow tomatoes. The ingredients combine to create a colorful and texturally varied salad.
The accompanying basil vinaigrette is made from fresh basil leaves blended with olive oil, shallots, red wine vinegar, honey, salt, and pepper, imparting a bright, herbal note that complements the richness of the salmon and the earthiness of the potatoes. The salad ingredients can be plated together or assembled separately, allowing flavors to mingle while keeping components distinct.
The salad works well as a main course on warm days or a hearty side. Ingredients can be stored separately in airtight containers for up to 4 days, while the vinaigrette keeps refrigerated up to 5 days, though it may darken due to basil oxidation. Adjust baking time based on salmon thickness and preferred doneness for best results.
Ingredients
Salad
- 1 ½ pounds salmon skin-on filet
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 to 2 tablespoons honey
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 6 egg large
- 1 ½ pounds red potatoes baby
- 12 ounces haricots verts
- 12 ounces artichoke hearts I used frozen that I allowed to come to room temp
- 10 radish
- 1 English cucumber sliced into thin rounds, medium
- 1 ½ cups tomatoes I used a mixture of red and yellow, cherry or grape
- salt to taste
- black pepper to taste
Basil Vinaigrette
- 2 ounces basil about 2 cups loosely packed or about 2 large handfuls, fresh leaves
- olive oil about 1/3 cup
- shallot half of 1 large
- 2 tablespoons red wine vinegar apple cider or your favorite vinegar may be substituted
- 1 tablespoon honey or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- water optional see note below, splash
Instructions
Salmon:
- Preheat oven to 425F (use Convection if you have it) and line a baking sheet with aluminum foil.
- Add the salmon skin-side down, evenly drizzle with olive oil, lemon juice, honey, season with salt and pepper, and roll up the edges of the foil slightly to contain the liquid runoff.
- Bake for about 8 to 12 minutes, or until salmon is just cooked through; don't overcook. Exact baking time will depend on the thickness of salmon filet and personal preference for doneness.
- When salmon is as cooked as desired, place it on a large serving platter. While the salmon bakes, move onto the next step.
Salad:
- Bring a large pot of water to a boil, slowly and gently add the eggs with a slotted spoon, and boil for 7 minutes (for firmer-set yolks, boil up to 10 minutes; or boil for 11-12 minutes for true hard-boiled eggs), remove the eggs from the water, and immediately place them in a bath of ice water; set aside.
- Add the potatoes (whole) to the water and boil for about 15 minutes, or until the largest potatoes are fork tender, remove with a slotted spoon, halve or quarter the potatoes, and place them on the serving platter.
- Add the haricots verts and artichokes to the boiling water and cook for about 2 minutes, or until the haricot verts are as crisp-tender as desired. Plunge everything quickly in the same ice water bath that the eggs are in. Remove the haricots verts and artichokes with a slotted spoon and place on the serving platter.
- Add the radishes, cucumbers, and tomatoes to the serving platter.
- Peel the eggs, halve them, and place on the serving platter. As desired, salt and pepper the various salad ingredients, to taste; set aside and make the vinaigrette.
Basil Vinaigrette:
- To the canister of a high speed blender or food processor, add all ingredients (except water), and blend on high speed until smooth. Note – I used a Vita-Mix and the ingredients were just underneath the level of the blade so it was spinning around and not blending them so I added a splash of water just to bring everything up high enough to catch on the blade. I chose water rather than oil to save calories and fat but you could use more oil, or double the batch and add more basil, shallot, etc. Taste and make any necessary flavor adjustments (more salt, pepper, honey, etc.).
Notes
- Store salad ingredients separately in airtight containers; they keep up to 4 days.
- Refrigerate the basil vinaigrette up to 5 days; it may darken but remains safe to use.
- Adjust salmon baking time based on the filet thickness and your preferred doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 672kcal | 34% |
| Carbohydrates | 47g | 16% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 28g | 165% |
| Cholesterol | 257mg | 86% |
| Sodium | 685mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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